Oatmeal with international exposure
Oatmeal with international exposure

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Hello Mom, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, oatmeal with international exposure. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Oatmeal with international exposure is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Oatmeal with international exposure is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook oatmeal with international exposure using 8 ingredients and 8 steps. Here is how you cook it.

Components of Oatmeal with international exposure:
  1. Make ready 1/2 cup dry oatmeal
  2. Prepare 3/4 cup water
  3. Make ready 1/4 cup milk
  4. Take Sugar
  5. Make ready Dried fruits (cranberries, pineapple)
  6. Make ready Raisins
  7. Make ready Dedicated coconut
  8. Get Strawberries

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How to Process To Make Oatmeal with international exposure:
  1. Bring water to a boil and pour in oat
  2. Stir for a bit and pour in milk and sugar
  3. Leave on the heat to thicken up and soften for about 3minutes
  4. Add your dried fruits and raisins
  5. Add more milk if you prefer yours runny
  6. Stir and turn off heat
  7. Pour in a bowl and top with more raisins and sliced strawberries
  8. Serve hot.

Speak with him directly here in FB messenger. Oatmeal has many health benefits, as well as alternative uses that can help you save money. But it also works great in crusts, cobblers, and for meats as a binding agent. Replace regular flour with homemade oat flour (simply grind oats in a processor), and use that for baking pancakes and breads. Having oatmeal with bacon and eggs is better than just eating bacon and eggs, but why not stop I eat my oatmeal with some combination of bananas and blueberries or strawberries, sometimes a bit of According to Cardiologist Andrew Freeman, M.

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